Cajun Seafood Balls

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: approximately 2 dozen
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1/2 pound cooked, cleaned and peeled shrimp

1 (6-ounce) can crabmeat

1 (6-ounce) can salmon fish

1 (7-ounce) can whole corn kernels, drained

1 cup cooked white rice, leftover is fine

1 tablespoon Cajun spice mix

1/2 cup prepared tartar sauce, plus more for serving

1 tablespoon grainy mustard

2 tablespoon dried parsley flakes

Salt and freshly ground black pepper

2 eggs, beaten, divided

1/4 cup dried bread crumbs

Peanut oil, for frying

Lemon wedges, for serving


  1. Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.